I've been using some green apple wood that was given to me. Its getting more seasoned all the time and haven't really noticed much difference. I say give it a try no matter what your method.
I know people disagree with this. Too much smoke makes a bitter taste. I imagine green oak might be bitter. Many people still soak wood, yes wet wood and unseasoned wood is not the same.
I guess don't try it on a 45 buck prime rib roast, but, to me, trying is part of the process and part of the adventure. I just cook for family so what the comp cooks do doesn't always apply.